Cook

Description

An educational group is incorporating a kitchen professional in September who will be responsible for planning, preparing, and distributing daily menus, ensuring optimal nutritional quality, strictly complying with food safety and hygiene regulations (HACCP), and adapting to students’ special dietary needs (allergies, intolerances, or specific diets) .Must supervise staff and assign tasks, monitor work timing and quality; coordination with the school management is required. The following requirements are mandatory: \- Development of balanced menus under the supervision of nutritionists. \- Strict compliance with food handling regulations and cleaning protocols. \- Inventory control, order reception, and monitoring of product freshness. \- Strict separation and labeling protocol to ensure safety for students with dietary restrictions. \- Supervision and cleaning of kitchen equipment and facilities. Standard requirements for a cook position in a school environment: \- Qualification: Technical Diploma in Cooking and Gastronomy (or higher qualification such as Advanced Technical Diploma in Kitchen Management). \- Food Handler’s Certificate: Mandatory and valid (high-risk category). \- Demonstrable experience in collective catering, institutional kitchens, or large-volume food preparation. \- Certificate of Criminal Record Regarding Sexual Offenses: Mandatory for working in any environment involving minors. Work location: On-site employment